5 Foreign Cheese You Must Taste

For those who love cheese, it’s the time to embark on a universal cheese tasting experience. Embark on this gastronomical journey with as many as 5 exotic cheeses

5 Foreign Cheeses

Cashel Blue
Fresh Cashel Blue is not particularly hard and transforms into a hard mass only after 2 weeks of continuous refrigeration. Fresh Cashel Blue initially has a subdued taste which becomes more pronounced when stored for some time. Cashel Blue is manufactured from cows’ milk and only one Ireland household is trained to make it. It is wonderful to have it along with white Sancerre, served at room temperature.It is tasty enough to be served as it is to guests or it can be combined with yoghurt for innovative salad dressings. Being a strong flavored cheese, Cashel Blue ideally complements preparations like stuffed button mushrooms and is ideal for steak toppings as well.

Ekte Gjetost
Ekte Gjetost is a Norwegian cheese.Made only from goats’ milk, fresh Ekte Gjetost hardens immediately. Ekte Gjetost is essentially dark in color. Ekte Gjetost has a dominating cheesy flavor which goes well with dry Chardonnay or Riesling. Melted Ekte Gjetost makes a delicious dip for fresh fruits like pears and apples. Ekte Gjetost is a sweetened cheese which goes well with toasted slices of bread, eaten mainly for breakfast. Kids enjoy the blend of bread and Ekte Gjetost.

Halloumi Cheese
White in color, Halloumi is unsweetened and quite salty. It originates in the Cyprus Islands and is prepared from a blend of goat and sheep milk. Mint is used as a preservative for Halloumi cheese which acts as a deterrent for bacterial growth and enhances its shelf life. Halloumi cheese acquires a peculiar minty flavor as a result, which can taste a little absurd. The flavor of Halloumi cheese tends to deepen when stored for long. To enjoy its traditional flavor its better to grill slices of it on charcoal fire and serve with a sauce made from fresh olives, parsley and lime extract.Grate Halloumi cheese and mix it in your pastas and chicken dishes for enhanced taste. Tsipouro and ouzo go well with it.

Bra Duro Cheese
Bra Duro is traditional Italian cheddar, sold after being stored for a couple of years. Prepared from cows’ milk, it has a firm texture. It has a mild spicy and nutty taste.Manufactured in Italian farmhouses, The Bra Duro can be used in any dish which requires a distinct cheesy flavor.It is also an ideal accompaniment with Italian red wines and amber beers.

Amarelo Cheese
Amarelo is of Portuguese origin and is made from a blend of sheep and goat milk. Amarelo hardens initially and becomes spongy at room temperature. Eating it raw along with cherries, grapes and plums could prove to be a treat. Preparations like lobster bisque and grilled shrimps acquire an earthy flavor when made with Amarelo cheese. Amarelo is a good accompaniment for Italian Amarone wine and port wine as well.

Every one of these types of cheeses is different in their tastes and should be tried in isolation.

Try these cheeses at your favorite cheese store.